FoodReference.com (since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesSalads with Meat 2 >  Spinach Pork Tenderloin Vinaigrette

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

SPINACH SALAD WITH GRILLED PORK TENDERLOIN & STRAWBERRY VINAIGRETTE

Cooking for Two
by Shady Oak Press
This salad's light, fresh vinaigrette tacks the overpowering sugariness of many purchased strawberry vinaigrettes. Make it when berries are plentiful.
2 servings



Ingredients
VINAIGRETTE

• 1/2 cup sliced strawberries
• 1 1/2 teaspoons water
• 1 1/2 teaspoons extra-virgin olive oil
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon freshly ground pepper
• Dash salt
• 1 teaspoon finely chopped chives

PORK
• 1 (3/4-lb.) pork tenderloin
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper

SALAD
• 2 cups baby spinach
• 1/2 cup sliced strawberries
• 1/2 ripe avocado, thinly sliced


Directions
Heat grill. Place all vinaigrette ingredients except chives in blender; blend until smooth. Stir in chives.

Sprinkle pork with 1/8 teaspoon salt and 1/8 teaspoon pepper. Oil grill grate. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 10 to 12 minutes or until internal temperature reaches 145 F, turning once. Place on platter; cover loosely with foil. Let stand 5 minutes.

Divide spinach between 2 plates; top with 1/2 cup strawberries. Drizzle each salad with 2 tablespoons of the vinaigrette. Slice pork diagonally; place on top of salads. Drizzle with additional vinaigrette; garnish with avocado.

Wine: The acid in a vinaigrette poses a challenge in choosing a wine. Try a sparkling wine, or a lighter red, such as Pinot Noir.

Nutrition
Per Serving: 355 calories, 17 g total fat (4 g saturated fat), 40.5 g protein, 10.5 g carbohydrate, 110 mg cholesterol, 405 mg sodium, 5.5 g fiber

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages